Instructions

• Early in the day or up to two days prior to roasting, rub the turkey on all sides, inside and out with the Herbed Thanksgiving Turkey Blend. We recommend trussing the turkey for even cooking. If you’re seasoning in advance, store the turkey in the refrigerator.
• When ready to roast, remove from the fridge and allow to sit at room temp for 1 hour to remove the chill. Preheat the oven to 425° F.
• Place the onion, carrot, celery, rosemary, bay leaves and 2 cups stock in the bottom of rack-lined roasting pan. The aromatics and vegetables will cook in the stock along with dripping from the turkey to make liquid that you can use to make gravy. Place the turkey on the rack.
• Rub the turkey with the Avocado Oil. Roast for 1 hour at 425° F then reduce the heat to 325° F. If the skin is getting too brown, tent with foil. Also, check the liquid in the pan often. Add water or stock if the liquid has evaporated or if the vegetables are scorching.
• Roast the turkey until the thigh meat registers an internal temperature of 155°F. Remove from oven. The turkey will continue to cook while resting. The internal temp for the thigh meat should be 165° F for serving.
• Allow the turkey to rest for at least 15 mins prior to carving. While you wait, strain the aromatics from the pan and use the liquid to make gravy.